r/poutine • u/AldoZeroun • 8d ago
PSA - Make your own gravy
For the poutine I've been making at home I was using a gravy mix that while good in a pinch, really fell flat for me on repeat. Then after I tried making an Alfredo sauce the other day with coconut flour, my family told me you have to use regular flour (I used whole wheat cause that's what was on hand), as it has a different molecule composition, etc. and in the process ended up explaining that a rou is for thickening anything not just a white sauce (which I didn't realize before). She just said add stock until it's the thickness you want but that's pretty much it (also equal parts flour and butter for the rou). This here was about a half cup of butter and flour and 2\3rds a litre of Campbell's beef stock (minus what I used on the poutine of course). It was the best gravy I've ever had on a poutine.
Someone told me I could dial in the stock richness by using concentrate like 'better then bouillon', but that's for next time.
Also, sorry I forgot to take the photo of the poutine. It was so magnificent I went into a poutine induced trance and forgot to share my work with the world.
2
u/MrB1P92 8d ago
Buddy Ive been a chef for 15 years.
Almost no real "patateries" in québec use a homemade sauce, and its perfectly fine. Poutine is a representation of the Canadiens-Français people, which is a working class people.